Chinese wonton soup makes a healthy and nutritious chunky soup that’s so easy to make at home using readymade wonton wrappers. Watch our video to see how easy it is to make the wontons and how the soup comes together very quickly and easily. It’s much better for you than a takeaway, but has all those lovely Chinese flavours – and it’s a lot cheaper too! The whole family will love this soup that’s really worth making the extra effort for.
Watch how to make Chinese wonton soup
- 5 spring onions
- 100g chicken thigh meat, finely chopped
- 100g pork mince
- 2 garlic cloves, minced
- 1tbsp oyster sauce
- 3tsp rice wine vinegar
- 20 mini wonton pastry wrappers, from Asian supermarkets (if you can’t find any, use the mixture as meatballs and sprinkle the soup with a few sesame seeds)
- 125g dried flat rice noodles
- 1.5 litres chicken stock
- 1tsp toasted sesame oil
- ½ small star anise
- Pinch white pepper
- ½-1tbsp soy sauce
- 200g pak choi, roughly sliced if the leaves are large
Finely chop 2 spring onions and mix with the chicken, pork, garlic, oyster sauce and half the rice wine vinegar. Divide into 20 balls and chill for 20 mins.
Set each meatball just under halfway up a wonton wrapper. Dip your finger in water and run it over the semi-circle above the meat mix. Fold the other side over to seal in the mixture and press tightly. Fold over the two sides to meet in the middle and seal with a little water.
Cook the noodles, run under cold water and set aside. In a large pan, bring the stock to the boil with the rest of the vinegar, sesame oil, star anise, pepper and soy sauce. Reduce to a gentle simmer and add the wontons. Heat until cooked through, then add the pak choi, noodles and remaining spring onion, chopped.